Fontina Risotto With Chicken Recipes

RISOTTO CAKES WITH MIXED GREENS

Steps:

• Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
• Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
• Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
• Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
• Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.
• Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
• Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
• Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

PARMESAN RISOTTO

Steps:

• Heat chicken broth in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
• Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

FONTINA RISOTTO CAKES WITH FRESH CHIVES

Steps:

• Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
• Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
• Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
• Serve risotto cakes sprinkled with cheese and garnished with chives.

FONTINA ROLLED CHICKEN

Steps:

• Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika., Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks., Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil., Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.

FONTINA RISOTTO WITH CHICKEN

Steps:

• Bring the broth and 4 cups water to simmer in a saucepan; keep warm.
• Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladel in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
• Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divid the rest among bowls; top with parsley and more fontina.